Cumberland Sausages with Sticky Onion Gravy
A great British classic of sausages and mashed potatoes made even more delicious with this homemade caramelised onion gravy flavoured with Thyme, a certain favourite with everyone.
Ingredients
- 450 gram 1 pound Cumberland sausages
- 2 tablespoons oil
- 225 gram 8 ounce red onions, sliced thinly
- 1 tablespoons balsamic vinegar
- 1 tablespoons red wine optional
- 1 tablespoons Dried Thyme
- 300 millilitre ½ pint beef stock
- 1 tablespoons plain flour
- 2 tablespoons redcurrant jelly
Serving Suggestion:
- Mashed potato optional
Instructions
- Meanwhile, heat the oil and fry the onions on a medium-heat for about 10 minutes until they are softened.
- Add the balsamic vinegar and red wine and continue to cook for 3-4 minutes. Blend the Thyme with the stock and flour and add to the pan with the redcurrant jelly.
- Bring to the boil and simmer for 2-3 minutes or until thickened and glossy. Serve the sausages with the gravy and creamy mashed potato.
- Grill or bake the sausages, until cooked through.